Amazing Black Bean Brownies

Have you ever noticed how gluten-free baking is never simple? What happened to all those "5 ingredient" recipes we used to love? No more, but this one is worth the mess.

These brownies really are amazing when you consider that black beans don't taste anything like chocolate! The beans do provide some great fiber and nutrition however, and the modifications I've made to the original recipe take them from a sticky fudge-like texture to slightly cakey. Delicious! AND they're gluten-free!

4 oz unsweetened chocolate

1 C unsalted butter (or Earth Balance)

2 C soft-cooked black beans, drained (1-15 oz. can works fine)

1 C walnuts or pecans, chopped

1 Tbsp vanilla extract

1/4 C (granulated) natural coffee substitute (or instant coffee for gluten-sensitive)

1/4 tsp sea salt

4 large eggs

1 1/2 C light agave nectar and/or honey

1/2 C Jules Nearly Normal All-Purpose Flour*

1/2 tsp baking soda

Preheat the oven to 325 degrees F. Line an 11x18 inch rimmed baking pan with parchment paper and spray lightly with canola spray.

Melt the chocolate and butter in a glass bowl in the microware for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the nuts, vanilla extract, and several spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup of the nuts, remaining melted chocolate mixture, coffee substitute or coffee, and salt. Mix well and set aside.

Measure the flour and baking soda onto a sheet of wax paper or parchment. Set aside.

In a separate bowl, use an electric mixer to beat the eggs until light and creamy, adding one at a time, about 2 minutes total. Add the agave nectar or honey and beat well.

Mix the beans/chocolate with the coffee/chocolate and add the flour mixture. Stir to combine.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect.

Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (Okay. I know you won't and these actually can be cut while warm.)

Makes 52 (2-inch) brownies. (2 points each for WW)

Adapted from a recipe originally appearing in Baking With Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano (Ten Speed Press 2008)

To order a sample bag of Jule's Nearly Normal All-Purpose Flour, go to www.nearlynormalkitchen.com. Or if you're in the Seattle area and don't want to wait for delivery, call me at 206-569-4726. I might have an extra bag I'd be willing to sell.

Great Make-Ahead Breakfast

It seems like a no-brainer to have breakfast ready to cook the night before, then just pop it into the oven. Why don't we do that more often?

Here's a great way to say "Ole" to the new day!

Sunny Mexican Egg Strata

8 eggs (or any combination of yolks and whites your health dictates)

1/2 C milk (or substitute)

10 to 12 corn tortillas (the coarser, the better)

1 -7 oz can chopped green chiles

1 pkg pepper jack cheese slices

Beat the eggs with a whisk, add 1/2 cup of milk (or milk substitute) and whisk some more to combine. Add the chopped green chiles (without draining) and mix again.

Season with salt, white pepper, hot sauce, to your taste.

Cut or tear the corn tortillas into strips and spread half of them in the bottom of a 9x13 baking dish. Chop the cheese slices (or use grated cheese) and spread half over the tortillas. Repeat the layers of tortillas and end with cheese. Pour the egg mixture over and poke down any tortilla strips that try to escape.

Cover and refrigerate overnight. In the morning, let it come to room temperature for about 15 minutes while the oven heats to 350 degrees F, then bake for 35 to 45 minutes, until golden brown.

Serve with salsa and lime wedges, garnish with cilantro. Makes 8 servings.

I've also made this in muffin cups for individual servings. They freeze well and make a quick breakfast on the run if you're willing to forego the salsa.

Pumpkin Season!!

and what better meal for pumpkin than breakfast!

Souffled Pumpkin Pancake

5 Tbsp butter (or Earth Balance)

1 Tbsp brown sugar (or dark agave nectar)

1/4 cup pecan halves (I use more because I like them)

2/3 C Jules' Nearly Normal All-Purpose Flour (or wheat flour)

1 tsp pumpkin pie spice

1/3 C sugar (or Stevia, Truvia - NOT Aspartame)

1/4 tsp salt

4 eggs, separated

2/3 C buttermilk *

1 1/4 tsp vanilla extract

1 C pumpkin puree (not pumpkin pie filling)

Confectioners' sugar for dusting if desired

Maple syrup for serving

Preheat the oven to 350 degrees F.

Melt 2 Tbsp butter in a 10" skillet over medium-low heat. (I use a cast-iron skillet that can go directly into the oven.) Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook, stirring, for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake, including the butter and sugar left in it.

Melt 3 Tbsp butter in a large microwave-safe bowl. Set aside to cool slightly.

In a small bowl or on some wax paper, measure the flour, pumpkin pie spice, sugar and salt. Set aside.

Add the egg yolks, buttermilk and vanilla to the melted and cooled butter and whisk until blended. Gradually whisk in flour mixture and stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Lightly spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 25 to 30 minutes or until golden brown.

Dust the pancake with confectioners' sugar if desired. Cut into wedges and serve with or without maple syrup -- it's lovely alone.

In the Spring I make this using mashed ripe banana and top it with toasted coconut and macadamia nuts! Yumm.

* If you're avoiding dairy, make your own buttermilk by placing 2 tsp. of lemon juice or apple cider vinegar in the bottom of a glass measuring cup, then fill it up to the 2/3 mark with your choice of almond, soy or rice milk. Let it sit for about 5 minutes while the acid curdles the milk and turns it to buttermilk! The basic proportion is 1 Tbsp/cup of milk.

Amazing Delicious Pie Crust

Just in time for Thanksgiving ... and ready for every pie-baking day after that!

Pastry for Pie Crust

This recipe produces the best gluten-free pie crust I've made using store-bought ingredients and is not difficult to handle if you follow directions. The dough is delicate, which is why I recommend rolling it out on parchment paper or two sheets of wax paper. It handles more easily when it's cool, so use the cream cheese and butter straight from the fridge without warming to room temperature, then let the dough rest in the refrigerator for about 15 minutes before rolling it out.

4 oz. cream cheese (or Tofutti substitute)

2 Tbsp butter (or Earth balance)

2/3 cup rice flour

Pinch of salt

1 tsp sugar (or stevia, Splenda or other granulated sweetener)

1/2 tsp xanthan gum

1/4 tsp baking soda

• Preheat the oven to 400 degrees F.
• Combine all the ingredients in a medium-size bowl until the fine crumb texture becomes a ball of dough. Wrap in plastic wrap and refrigerate for 15 minutes.
• Place the dough on a sheet of parchment paper (or two sheets of waxed paper). Cover with another sheet of paper and roll out into a large circle, 12 to 13 inches in diameter.
• Remove the top sheet of parchment and turn the dough upside down into a 9" pie plate, then carefully remove the remaining sheet of paper. Don't worry if there are tears -- you can patch them with the trimmings.
• Trim the edges about 1/2" outside the plate, then tuck the surplus under itself and crimp it to the edge of the pie plate. (This crust tends to shrink and slide down inside the plate if you don't pinch it down.)
• Prick the crust all over with a fork to reduce bubbling (and shrinkage).
• Bake for 15 to 20 minutes, until deep golden in color. Let cool. Fill as desired.
• To use for a baked pie, bake for 6 to 8 minutes, then brush with melted butter and let cool slightly. Fill, and bake again until the filling is done.

Makes one 9" pie crust.

Credit goes to Roben Ryberg, author of The Gluten-Free Kitchen

Fight Back this Flu Season - with Cold-Busting Chicken Soup!

We all remember hearing that chicken soup will make us feel better when we're sick, and now there is scientific proof to back up that theory. Research has shown that chicken soup can be as potent as a multi-symptom cold reliever, providing chemicals that open airways, ease coughs and attack viruses.

According to Irwin Ziment, M.D., the soup has to include several key ingredients found only in the homemade variety. Here's what you'll find in Grandma's pot these days:

• An expectorant to clear your lungs. Cooking chicken with the skin on releases an amino acid called cysteine that thins mucus.
• A pain reliever to quiet coughs. Chile peppers add a dose of cough-calming capsaicin, the compound that gives the peppers their heat. Studies show it contains a chemical similar to an ingredient in cough syrup that helps loosen secretions in the nose and lungs.
• A decongestant free of side effects. Garlic, onions and hot spices such as curry can ease a stuffy nose without the drowsiness or nervousness you can get from decongestants.
• A germ- and virus-fighter to drive off colds. Studies show garlic is a powerful antibiotic that can ward off infections. Allicin, the substance that gives it its flavor, is similar to a European cold-fighting drug. There's also a dose of fresh ginger in this recipe; it's a proven immunity booster, and studies have shown it helps kill viruses.
• A powerful anti-inflammatory agent. A member of the ginger family, turmeric has the chemical curcumin which is currently being tested for its anti-inflammatory and anti-cancer protential.

I can't take credit for this wealth of information or the original recipe for Cold Busting Soup. My dog-eared copy of this recipe and the accompanying article came from the October 1997 issue of WOMAN'S WORLD. Make the soup and add your own flavors, but be sure to include the important items that will help you fight a cold and stay healthy this winter.

Cold-Busting Chicken Soup

Loaded with hot peppers, garlic, onions and spices, this mouth-watering soup drives off a cold deliciously.

• 1 (3 1/2-lb.) whole stewing chicken, cut into eighths
• 6 carrots, sliced, divided
• 6 parsnips, cut into 1/2" pieces, divided
• 4 onions, chopped, divided
• 4 ribs celery, chopped, divided
• 1 turnip, cut into 1/2" pieces, divided
• 3 whole peppercorns
• 1/4 cup cilantro leaves + 1 Tbsp. chopped cilantro, divided
• 1/4 cup parsley leaves
• 2 Tbsp. olive oil
• 2 Tbsp. curry powder
• 1 tsp. turmeric
• 4 cloves garlic, minced
• 1 jalapeno pepper, seeded and chopped
• 1 Tbsp. chopped fresh ginger
• 2 tsp. salt
• 1 cup frozen peas
• 2 Tbsp. lime juice

In a stockpot over medium-high heat, cook chicken pieces until browned, about 15 minutes. Remove; set aside.

Drain all but 2 Tbsp. of the drippings. Add half of each of the next 5 ingredients. Cook 15 minutes. Add chicken, 10 cups of water, peppercorns, 1/4 cup cilantro and parsley. Cover; bring to a boil. Reduce heat to medium-low; simmer 1 hours. Cool slightly, strain stock. Remove chicken from bones; shred and reserve. Discard bones, skin and vegetables. Cover stock; chill overnight.

The next day, skim off the congealed fat. Heat oil in the stockpot over medium heat. Add next 5 ingredients and stir for a few minutes to roast the spices. Add remaining carrots, parsnips, onions, celery and turnip; cook 15 minutes. Add stock; bring to a boil. Add peas, chicken and remaining cilantro; cook 10 minutes. Just before serving, stir in the lime juice.

Makes 16 cups. Per cup: 143 calories, 13 g. protein; 6 g. fat; 30 mg. chol; 9 g. carbs; 718 mg. sodium.

Quinoa Pudding for Life

Every Saturday morning friends stop by to share a meal and talk about how life is treating them, how they are treating life, and how it all relates to the Creator. Breakfast is so life-giving, especially after a long night of wishing dinner had been more substantial, so the meal part of our gathering is highly anticipated.

There is usually a baked cereal on the menu and this weekend I served Quinoa Pudding with Pears and Toasted Almonds. You could have heard a pin drop, except for the satisfied sounds of enjoyment. The consistency is thick enough to be sliced once it cools, but you could increase the eggs and milk if you wanted more of a custard or pudding. This would make a delicious dessert parfait layered with sweetened mascarpone cheese and sprinkled with toasted almonds and shaved chocolate.

Quinoa, (pronounced keen-wah), is native to South America and is gluten free, fat free, rich in fiber, and is a powerhouse of protein -- many times more than rice or oatmeal.

Here's the recipe:

Quinoa Pudding with Pears and Toasted Almonds

1¼ hours | 20 min prep, up to 40 minutes oven time

Makes 12 servings: 206 Cal., 3.8g fat, 1.8g Fiber, 7g Protein

1 ½ C. quinoa*

3 1/2 to 4 C water

2 eggs or Ener-G egg replacement

2 egg whites, or Ener-G

3 Tbsp dry milk powder or dry goat milk powder

1 ½ C milk or milk substitute (coconut milk is lovely)

1 tsp almond extract

¾ C sugar (reserve 1 Tbsp for topping), (**see below for substitutions)

1 ½ C chopped pears, tossed in 1 Tbsp. lemon juice

1/8 tsp salt

1/3 C rough chopped toasted almonds

1 Tbsp coconut oil (or butter)

1/3 C dried cherries, rough chopped

¼ tsp cinnamon

1/8 tsp. freshly grated nutmeg

¼ C ground flax seed

cooking spray

1. Place quinoa in a bowl of water or in a fine sieve under running water. Clean off the bitter external layer by rubbing the grains between your hands. Drain and repeat several times. You will know the quinoa is clean when the water runs clear.

2. Bring 3 1/2 cups water to a boil in a large saucepan. Add quinoa and when it returns to a boil, reduce heat and simmer, covered, until grains are translucent, 15 to 18 minutes. Drain any remaining water.

3. Preheat oven to 350°F. Chop almonds and spread on a baking sheet. Toast in the oven for about 5 minutes, until golden and aromatic. Set aside to cool. Chop pears into 1/2" cubes and toss in lemon juice. Set aside.

4. To measure milk, place powdered milk in measuring cup and add milk to the 1 1/2 cup mark. Stir together to dissolve milk powder. If you do not have powdered milk, you could use yoghurt or whole milk. I use Vanilla Almond milk to avoid casein and add another layer of flavor.

5. Whisk together eggs, egg whites, milk, almond extract, sugar, and salt in a large bowl until just combined. Warm the coconut oil (or butter) until nearly melted, about 10 seconds in the microwave. Stir until fully melted and add to the liquid. Mix in quinoa, nuts, and cherries and pears. Pour into a 9x13 baking pan prepared with a coat of cooking spray.

6. Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake until a knife inserted in center comes out clean, around 40 minutes. I've also prepared this in individual large custard cups, baking for only 30 minutes. (One of our friends is blind and he appreciates having sides on his dish so he can get every bite without making a mess!)

Serve warm or at room temperature.

* This recipe is delicious with 1 C white quinoa, 1/2 C black quinoa. They cook at different rates, so even though the regular quinoa is soft, the black stays a little crunchy to add some texture.

**If you want to avoid refined sugar, use agave nectar or honey for the sweetener. You can also use Stevia, but only use half as much because it's sweeter.

Make this a tropical dish by adding grated coconut, switch the fruit to pineapple, mango and use macadamia nuts instead of almonds. (They're really inexpensive at Big Lots!)

Another variation is chopped apples and dried cranberries with English walnuts.

I'm thinking about trying it with pumpkin, raisins and pecans around Thanksgiving.

I love it when there are left-overs to eat for breakfast during the week. In fact, I just might have some of this Quinoa Pudding for dessert tonight!

Grainy Sandwich Bread to Die For!

A full flour bin with an extra bag in the freezer gives me the urge to bake. I've always thought it was more difficult to make successful gluten free bread than wheat bread, but this new-to-me flour is proving otherwise. And evidently it's foolproof!

The weather has been cloudy and cool in Seattle for a few days, so I decided to heat up my 50's style kitchen by baking bread. Yesterday I tried Jule's Shepherd's Yummy Sandwich Bread recipe for the first time. After reading through the recipe and thinking it was so simple even a child could do it, I messed it up. Yup. I threw the yeast in with the dry ingredients instead of waiting to mix it in after the liquid and dry were combined. Short of picking out every little grain of yeast, there was nothing for it but to proceed and hope for the best.

The bread rose to the top of the pan and smelled heavenly as it baked, browning beautifully. The texture was even, it was moist without being gummy, and the flavor ... wonderful.

Today I decided to try again and follow the recipe procedure exactly. The results are the same! This flour is forgiving, tastes great, and produces amazing bread and baked goods. An added bonus is that yesterday's bread is still delicious, needs no refrigeration, and doesn't need to be toasted to be edible, like most gluten free breads. It's almost too good to be true!

So, now that I've discovered Jule's All-Purpose Nearly Normal Flour, do I really need all those other flours and seeds? Well, the Teff makes great "bran" muffins, gingersnaps, graham wafers and gingerbread. The Buckwheat Flour is for soba noodles, the sorghum goes into Carol Fenster's Fabulous Flour mix that I use in flour tortillas (along with Jule's APNN), and the list goes on. Life would continue without my "flour arrangement," but there wouldn't be much variety, and I've heard that variety is the spice of life! I'm all for spice in my life.

Low Flour Alert!!

Alright, I admit it. The bottom of the flour container was starting to show and I didn't do anything about it, so it was no real surprise when I ran out of Jules' Nearly Normal All-Purpose Flour* in the middle of making tortillas. No surprise, but disappointing nevertheless. As it turns out, it forced me to create a recipe for the best tortillas I've ever made! My daughter and husband "I-prefer-the-taste-of-wheat" Hawk both like them better than commercially prepared flour tortillas! They freeze well and stay pliable even after reheating.

Fabulous Flour Tortillas -- makes 8

1 1/3 cups Jules' NNAP Flour*
2/3 cup Carol Fenster's Sorghum Blend**
3/4 teaspoon gluten free baking powder
2/3 teaspoon salt
2 teaspoons vegetable oil or 1/4 cup of shortening
3/4 cup lukewarm milk

In a medium bowl, stir together the flour, baking powder and salt.

Work shortening into the dry ingredients with a pastry cutter or two knives until crumbly. Stir in the warm milk until the dough forms a ball. If you are using vegetable oil instead of shortening, whisk it into the warm milk to incorporate, then gradually add it to the flour mixture, stirring until it forms a ball. Continue to work the dough with the spoon or with clean hands to make sure everything is incorporated and to activate the xanthan gum included in Jules' flour mix.

Cover the dough with a damp cloth and allow it to rest for 10 to 20 minutes so the liquids have a chance to absorb the flour.

After resting, divide the dough into 8 balls of equal size, cover them, and let rest again for about 20 minutes.

Dust a clean pastry board or counter with cornstarch or gluten free flour mix. (Avoid using straight rice flour because it will make the tortillas gritty.)

One at a time, remove a piece of dough, keeping the remainder covered. Press it out into a 5-inch circle and using a rolling pin dusted with cornstarch (of gf flour mix), roll out the tortilla from the center to the edges until it measures slightly less than 1/4" thick.

Transfer the tortilla to a preheat dry skillet or griddle. When the tortilla begins to blister, allow it to cook for an additional 30 seconds, flip it, and cook the other side the same way.

Place the hot tortilla on a clean paper towel and cover loosely with foil to keep warm. If making these in advance to freeze, cool them on a wire rack, then stack fully cooled tortillas and seal in a zip-bag after forcing out most of the air.

These keep frozen for several weeks.

To serve frozen tortillas, thaw for a few minutes at room temperature, then heat for 15 - 30 seconds in the microwave on a damp paper towel. If heating a large quantity, wrap in foil and heat in a warm oven. They also heat well in a hot skillet.

** Carol Fenster's Sorghum Blend
1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour
Whisk together until well blended and store, tightly covered, in a dark, dry place. If refrigerated, bring to room temperature before using. Makes 4 cups and the recipe may be doubled or tripled without adverse affect.

I'm going to www.nearlynormalkitchen.com to order more flour!

Stick-To-Your-Ribs Breakfast

I lived in the same house until I was 13 years old, and when we moved out it was an ordeal. Mom organized the troops, made rules, and gave everyone a job. All the furniture went into place on the main floor, and the miscellaneous boxes went to the basement, lined up in rows. Any time one of us went 'down below' we were not to come back empty-handed. She followed her own rule, and late that evening she climbed the basement stairs with various kitchen items and put them away in preparation for making us a good stick-to-your-ribs breakfast the next morning.

There was a good reason for the hearty breakfast. We had moved into the house my sister and her husband vacated and their belongings were loaded on a truck, waiting for us to accompany them to their new town and help offload and unpack. We would need the strength and longevity of a good meal.

Mom whipped up a batch of oat flour pancakes. Oatmeal is life-giving to the Scots, and her roots would allow her to eat nothing else on such an important day. We found the maple syrup and even fried up a little Canadian bacon for extra protein.

Normally, the first few pancakes are testers: too oily, too brown because the pan got too hot, or not quite cooked through ... you know how it takes one batch to get it right. Well, her first batch were beautiful! My brother Dave couldn't wait to dig in, and he downed them in a few minutes.

Dave mentioned that she might want to wipe out the electric skillet -- the pancakes were a little gritty. I could hear the sizzle of the next batch as she poured them into the pan and my mouth started watering. Dave might get the first pancakes, but we would be sharing the next ones to come to the table. The butter and syrup mingled perfectly, coating the golden cakes, and my first bite was delicious -- mostly because I expected it to be. With the next bite I realized the flavor was off, sort of chalky, and there was definitely a gritty texture reminiscent of eating sand. By this time Dave had noticed it too, and was beginning to look a little pale.

At that moment Mom realized she was not smelling that wonderful aroma of oats and wheat toasting as the pancakes cooked. What could be the problem? The skillet was clean, the baking soda, eggs, and milk were fresh, and the flour was ... the flour ... was ... not ... flour. Her shoulders started to shake as laughter took over. It was all she could do to choke out "Not flour. Plaster of Paris." We heard her laughter all the way down the hall as we raced to the bathroom.

She had followed her own rules the night before, as she hauled ingredients up from the basement. Only problem was, in her fatigue, she dumped a bag full of Plaster of Paris powder into the flour canister!

Throughout the day she would suddenly begin to laugh, then come up with a comment about unintentionally making us a real stick-to-your-ribs breakfast.

Yesterday I wanted to do the same for the Hawk and I, since we had an all-day fence-building job to finish. I pulled out my Maple Oat Scone recipe and got started, then realized we were out of maple syrup. What to do... We ended up with Bear Claw Almond Scones, made delicious and delicate with Jule's All Purpose Nearly Normal Gluten Free flour. www.nearlynormalkitchen.com

French Bread Cravings

In my calorie economy, even the most savory garlic bread isn't worth eating unless you start with a good baguette or French loaf. Likewise, some meals just aren't the same without a piece of crusty French bread to soak up the sauce. How many soup or stew recipes say "Serve with a tossed salad and a loaf of rustic bread for a simple meal."

If only it were that simple.

The following recipe has been my "go-to" since I discovered Carol Fenster's sorghum blend. I replaced some of the potato starch with Expandex Modified Tapioca Starch and found the shelf life and texture improved. (Expandex can be used to replace up to 40% of the main ingredient. To find out more about this amazing product, go to http://expandexglutenfree.com/consumers.)

I'm planning to experiment with using Jules' Nearly Normal All-Purpose Flour in this recipe, so watch for those results. In the meantime, here is the sorghum blend formula and the recipe.

Carol's Sorghum Blend

1 1/2 cups sorghum flour (35%)
1 1/2 cups potato starch/cornstarch (35%)
1 cup tapioca flour (30%)
Whisk the ingredients together until well blended. Store, tightly covered, in a dark dry place. You may refrigerate or freeze the blend, but bring to room temperature before using. Makes 4 cups. The recipe may be doubled or tripled.


French Yeast Bread

Makes 20 Servings
A crispy crust makes this loaf bread a delight to eat. It makes fantastic bruschette and crostini. Bake it in the 2-loaf French bread pan for regular French bread, or in the 3-loaf French baguette pan for baguettes (see below). Notice that the bread starts baking in a cold oven, an unusual but very effective method for this type of bread because it produces a crisper crust and airier texture.

2 Tbsp active dry yeast
2 Tbsp sugar, divided
1 cup + 2 Tbsp warm (110*F) water
3 large egg whites (or 1/2 cup), at room temperature
2 cups potato starch (starch -- not flour)
1 cup Carol's Sorghum Blend Flour Mix (see below)
1 tsp xanthan gum
1 tsp guar gum
1 tsp salt
1/4 cup unsalted butter or buttery spread, such as Earth Balance, at room temperature, or canola oil
2 tsp cider vinegar
1 Tbsp egg white whisked with 1 Tbsp water for egg wash
1 tsp sesame seeds

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Set aside to foam 5 minutes. (I heat the water in the microwave and check the temp with a candy thermometer to be sure it's warm enough.)
2. Grease French bread pan or line with parchment paper.
3. In the bowl of a heavy-duty stand mixer, combine egg whites, potato starch, sorghum blend, xanthan gun, guar gun, salt, butter, and vinegar plus the remaining sugar and yeast-water mixture. Beat on low speed to blend. Beat on medium speed 30 seconds, stirring down sides with spatula. Dough will be soft.
4. Divide dough in half on prepared pan. Shape each half into a 10" log with a wet spatula, taking care to make each loaf the same length and equal thickness, with blunt rather than tapered ends. Brush with egg wash for glossier crust. With a sharp knife, make three diagonal slashes (1/8" deep) in each loaf so steam can escape during baking. Sprinkle with sesame seeds.
5. Place immediately on middle rack in a cold oven. Set the oven to 425*F and bake approximately 30 to 35 minutes, or until nicely browned. Cover loaves with foil after 15 minutes of baking to prevent over browning.
6. Remove bread from pans and cool completely on a wire rack before slicing with electric knife or serrated knife. Make 2 loaves.

French Baguettes: Make the dough as directed above, shaping dough into 3 loaves. Use a French baguette pan with 3 rather than 2 indentations. Bake 25 to 30 minutes. Makes 3 loaves.

From "1,000 Gluten-Free Recipes" by Carol Fenster, Ph.D.

The New Flour Adventure

Only those with food restricted diets would understand what a victory it is to find a flour mix that works for virtually everything, in new gluten-free recipes and in the old standbys. I think I've found such a flour.

Eating gluten-free means avoiding wheat in all its forms -- bread, thickening agents like "modified food starch," flavor enhancers like malt, even something called "hydrolyzed yeast extract." No rye or barley either. It's tricky, and the consequences of missing something in the list of ingredients and ingesting the wrong thing can mean days to weeks of pain and discomfort. It's just not worth it; but for most of the last ten years, gluten free also meant unappetizing.

In the last few years I have tried different combinations of flour in an effort to prepare food that people want to eat whether they are living gluten free or not. It's been an uphill battle, not without a few disasters, but there is finally news of an end to the war with flour. Someday I'll write about some of my own discoveries, but today I want to tell you about Jules Shephard and her little bag of flour.

A couple of weeks ago some friends and I attended a cooking demonstration at Savory Moment (chef prepared meals to go) in Redmond. The Seattle area is a mecca for foodies -- healthy food everywhere you look. The visiting cook was Jules Shephard and she was featuring her all-purpose flour mix. It was interesting to hear questions from other women, to talk about techniques and substitutions for eggs, dairy and sugar, and I was hopeful about the flour but still skeptical. I've tried many things that were touted as deliciously gluten-free; they were gluten-free, but that's all.

As we found our places, the enticing aroma of baking bread wafted through the warehouse / kitchen, stirring mixed feelings. There's nothing wrong with hoping the next slice of gluten free bread you try will actually taste like bread, but most of use have learned not to expect too much. Jules began mixing up scones, then cornbread, then biscuits...it was almost too much to expect it all to taste good. In the background her husband/assistant pulled bread from the convection oven, then cut thick, warm slices to pass around. The aroma delivered on it's promise -- the bread was amazing!

As Jules finished preparing each item it went into the oven and soon there was more food to taste. Our next sample was scones and they were ... well, they were awful. In the excitement of the day, the person who set out the ingredients for the five recipes Jules demonstrated confused the salt with the sugar. Talk about a classic mix up! And the biscuits! We didn't even taste them. Jules recommends using course salt in biscuits for texture and a bit of salty surprise. Unfortunately, she then added even more salt when she put in the "sugar," giving the biscuits more of a surprise than anticipated. Some day it will make a funny story, (maybe even today), that day ... that day it was confusing, then embarrassing as the discovery was made.

Once we got past the taste we realized we were looking at perfect scones, bread, and biscuits like no gluten free food we had ever seen before!! The texture was airy, moist but not gummy, with a crisp crust just as if she had used wheat flour. As long as the results didn't depend on the use of extra salt, we had a winner. I couldn't wait to get home and try recipes from the complimentary cookbook, using the flour that was included in the cost of admission.

Since then, thanks to "All Purpose Flour from the Nearly Normal Kitchen," we've had scones that remind me of my little Scottish Grandma's tea time, Flax Seed Banana Coconut Oatcakes to power up the morning, and breaded catfish to rival that served in Oklahoma and Texas. (I had to eat all the catfish because husband Hawk likes fish, but says catfish don't fall into a definable category. Not-a-cat, not-a-fish, not going in his mouth.)

Today my satisfaction with this flour mix became complete when I tackled the one thing I haven't been able to make with other flour combinations -- flour tortillas. Even delicious gluten free bread doesn't stand up well to sandwich contents, so I eat quesadillas instead -- and often. The brown rice tortillas available at the market make a passable quesadilla, but they don't have that delicate crunch factor that a wheat flour tortilla makes possible.

I tried three different variations on the recipe to see what turned out best. As a result, my kitchen is covered with flour and even the dogs have a light dusting on their ears ... but every batch is not only edible, but delicious! Guess what's in the bags that fall out when you open my freezer? We're going to have a quesadilla party!

Check out www.nearlynormalkitchen.com to find out more about this wonderful flour product. Tell Jules that Joyce sent you.